NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chicken andouille sausage

0.5 cup cooked brown rice

0.5 cup onion

0.5 cup green bell pepper

0.5 cup celery

0.25 cup tomato puree

0.5 tbsp extra virgin olive oil

1 tsp smoked paprika

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup low-sodium chicken broth

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet or Dutch oven over medium-high heat.

• 2

  Add the cubed chicken breast and sliced chicken andouille sausage to the pan, searing until browned on all sides.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables are tender and fragrant.

• 4

  Add the smoked paprika, dried oregano, garlic powder, cayenne pepper, sea salt, and black pepper, stirring for 1 minute to toast the spices.

• 5

  Pour in the tomato puree and chicken broth, scraping the bottom of the pan to release any browned bits.

• 6

  Add the cooked brown rice to the skillet, stirring to combine all ingredients thoroughly.

• 7

  Reduce heat to low and simmer for 5 minutes until the liquid is absorbed and the flavors are well melded.

• 8

  Serve immediately in a shallow bowl for a hearty and clean Creole meal.